Name: Spinach Feta Quesadillas - Low Carb Vegetarian Recipes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 large tortillas (low carb if preferred); 200 g fresh spinach leaves; 150 g feta cheese, crumbled; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tbsp olive oil; Salt and pepper to taste; Optional: chili flakes for a little heat

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When I first threw spinach and feta into a tortilla, I didn’t expect magic, but that’s exactly what happened. There’s something about the salty bite of feta melting into warm spinach that feels comforting yet light. This dish falls perfectly into low carb vegetarian recipes, and it’s proof that simple can be satisfying. We all have those days when we want something quick but not boring, right? That’s why I keep tortillas, feta, and a bag of spinach handy. This is one of those feta recipe ideas that works for lunch, dinner, or even as a midnight snack. Honestly, these quesadillas taste like they should’ve taken an hour, but they don’t. It’s one of those recipes low carb folks (and honestly anyone) will come back to over and over. I’ve played around with plenty of low carb recipes, and this one stays at the top of my list. It’s got flavor, a bit of crunch, and that creamy feta goodness. You could swap in chicken if you’re looking for feta chicken recipes, or keep it classic as a recipe low carb fans will appreciate. Either way, it’s one of those low carb recipes that never disappoints.

1) Key Takeaways
2) Easy Spinach Feta Quesadillas Recipe
3) Ingredients for Spinach Feta Quesadillas
4) How to Make Spinach Feta Quesadillas
5) Tips for Making Spinach Feta Quesadillas
6) Making Spinach Feta Quesadillas Ahead of Time
7) Storing Leftover Spinach Feta Quesadillas
8) Try these Main Course next!
9) Spinach Feta Quesadillas
10) Nutrition

1) Key Takeaways

This recipe falls under low carb vegetarian recipes and is simple enough for weeknights.
Feta cheese and spinach bring flavor and balance without being heavy.
The quesadillas work well as lunch, dinner, or a quick snack.
You can prepare them in just 20 minutes with minimal cleanup.

2) Easy Spinach Feta Quesadillas Recipe

When I think of comfort food that doesn’t weigh me down, spinach and feta always come to mind. These quesadillas fit right into low carb vegetarian recipes, and they taste like something you’d order at a café but without the bill at the end. They’re light yet filling, simple yet satisfying, and best of all, ready in about 20 minutes.

I’ve made them on lazy afternoons when I didn’t want to fuss around the kitchen. The tortillas turn crisp, the cheese melts just enough, and the spinach softens while still keeping its bite. It’s one of those Low Carb Recipes that proves you don’t need long prep or fancy tools to create something delicious.

If you’ve been hunting for recipes low carb fans can get excited about, this one belongs on your list. It even works as a base for feta chicken recipes if you want more protein. The beauty of this recipe low carb style is that it lets you play around without losing that perfect balance of flavor and ease.

3) Ingredients for Spinach Feta Quesadillas

Tortillas: Use large tortillas, and if you want to stick closer to low carb vegetarian recipes, grab the low carb kind. They hold everything together while crisping beautifully in the pan.

Fresh Spinach: A couple of handfuls of spinach wilt down quickly. It adds freshness and color, and it balances the saltiness of the cheese.

Feta Cheese: Crumbled feta delivers sharp, creamy flavor. It’s the ingredient that takes these quesadillas from plain to addictive.

Onion and Garlic: A quick sauté of onion and garlic brings depth and aroma. They turn sweet in the pan and layer perfectly with the cheese.

Olive Oil: Just enough oil gives you golden tortillas and soft vegetables. It also adds richness without overpowering the dish.

Seasonings: A little salt, a crack of pepper, maybe chili flakes if you’re in the mood for heat. Keep it simple so the feta and spinach shine.

4) How to Make Spinach Feta Quesadillas

Step 1. Warm a pan with a drizzle of olive oil. Toss in onion and garlic, cooking until soft and fragrant. This is the base of the flavor, so don’t rush it.

Step 2. Add spinach to the pan. Stir until it wilts but still looks bright. Sprinkle with a little salt, pepper, and chili flakes if you’re feeling bold.

Step 3. Lay a tortilla flat and spoon the spinach mixture evenly across. Scatter feta crumbles over the top. Fold it over or press another tortilla on top.

Step 4. Heat a clean pan with the rest of the oil. Place the filled tortilla on it. Cook until the bottom turns golden, then flip carefully. Cook the second side until the cheese melts inside.

Step 5. Slide the quesadilla onto a board. Let it rest a minute, then cut into wedges. Serve warm, and enjoy that mix of crisp tortilla and soft, cheesy filling.

5) Tips for Making Spinach Feta Quesadillas

I’ve learned that quesadillas are forgiving, but a few tricks make them better. Always cook the onion and garlic until they soften; raw onion doesn’t play well here. Use a non-stick pan to avoid tearing the tortillas, and don’t overload the filling. Too much spinach or feta makes flipping a mess.

If you want variety, add a few extras. Sun-dried tomatoes bring sweetness, and olives add briny depth. I’ve even tucked in shredded chicken for a twist that nods to feta chicken recipes. The point is to keep the balance so you still get that classic spinach-feta taste.

Most of all, let the quesadillas rest before cutting. Hot cheese likes to run, and giving it a minute helps it settle. Once you cut them, you’ll get neat wedges with filling that stays put, ready for dipping or snacking straight off the board.

6) Making Spinach Feta Quesadillas Ahead of Time

Sometimes I make these in the afternoon and save them for later. Cook them as usual, then let them cool to room temperature. Once cool, wrap them in foil or parchment and place in the fridge. They keep their texture well and reheat easily.

If you plan to reheat, use a pan instead of a microwave. The pan brings the crisp tortilla back, while the microwave makes it soggy. A few minutes over medium heat, and they’re just as good as when fresh. This makes them handy for quick dinners during the week.

You can even freeze them. Place cooled quesadillas in a single layer on a tray, freeze, then transfer to a bag. When you want one, cook from frozen in a hot pan. It takes longer but saves you when time is short and hunger is big.

7) Storing Leftover Spinach Feta Quesadillas

If you have leftovers, don’t worry. Store them in an airtight container in the fridge for up to three days. They’ll taste best reheated in a pan, though you can use the oven too if you want to warm a few at once.

When reheating, cover them lightly with foil to stop the tortillas from drying out. I’ve even popped them into the toaster oven, and that works surprisingly well. The cheese softens again, and the tortillas crisp back up.

If you’ve frozen extras, let them thaw overnight in the fridge before reheating. This keeps the texture better than going straight from freezer to pan. Either way, the flavor holds up, and the quesadillas taste just as good the second time around.

8) Try these Main Course next!

9) Spinach Feta Quesadillas